Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles

To reduce the loss of fresh fruits during transportation and storage, an active packaging (AP) material which could control release fungicide was prepared by melting, blowing film and composite method firstly. Then, its preservation effects on strawberry at different storage temperatures were investigated systematically. Several properties of preserved strawberries were measured periodically, including gas concentration of the package atmosphere and the physiological parameters contains decay rate, total solid content, as well as the sensory and taste evaluation were measured. The experimental results show that this AP material is helpful to fruit preservation, especially at lower temperature. It can prohibit the strawberry respiration, retard fungus growth and thus significantly extend the shelf-life of fresh strawberry.

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Storage Life Extension of Plum Fruit with Different Colored Packaging and Storage Temperatures

IOSR Journal of Environmental Science Toxicology and Food Technology ◽

10.9790/2402-0738693 ◽

2013 ◽

Vol 7 (3) ◽

pp. 86-93 ◽

Cited By ~ 1

Author(s):

Muhammad Saeed Khan ◽

Keyword(s):

Storage Life ◽

Life Extension ◽

And Storage ◽

Storage Temperatures

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Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

Advances in Horticultural Science ◽

10.36253/ahsc-9945 ◽

2021 ◽

Vol 35 (1) ◽

Author(s):

Carol Mutua ◽

Joshua Ogweno ◽

Robert Gesimba

Keyword(s):

Low Temperature ◽

Shelf Life ◽

Room Temperature ◽

Postharvest Quality ◽

Solanum Muricatum ◽

Npk Fertilizer ◽

And Storage ◽

Fertilizer Rates ◽

Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

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Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus

Journal of Food Protection ◽

10.4315/0362-028x.jfp-15-161 ◽

2016 ◽

Vol 79 (1) ◽

pp. 148-152 ◽

Cited By ~ 5

Author(s):

TIAN DING ◽

YAN-YAN YU ◽

CHENG-AN HWANG ◽

QING-LI DONG ◽

SHI-GUO CHEN ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Water Activity ◽

Storage Temperature ◽

Probability Model ◽

Toxin Production ◽

Factors Affecting ◽

Model Predictions ◽

And Storage ◽

Storage Temperatures ◽

Good Agreement

ABSTRACT The objectives of this study were to develop a probability model of Staphylococcus aureus enterotoxin A (SEA) production as affected by water activity (aw), pH, and temperature in broth and assess its applicability for milk. The probability of SEA production was assessed in tryptic soy broth using 24 combinations of aw (0.86 to 0.99), pH (5.0 to 7.0), and storage temperature (10 to 30°C). The observed probabilities were fitted with a logistic regression to develop a probability model. The model had a concordant value of 97.5% and concordant index of 0.98, indicating that the model satisfactorily describes the probability of SEA production. The model showed that aw, pH, and temperature were significant factors affecting the probability of toxin production. The model predictions were in good agreement with the observed values obtained from milk. The model may help manufacturers in selecting product pH and aw and storage temperatures to prevent SEA production.

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